Why Make This Recipe
Cannoli Cookies are a delightful twist on the traditional Italian dessert, cannoli. These cookies pack all the delicious flavors of the classic treat into a simple, easy-to-make cookie form. They are perfect for a dessert table, snacking, or as a sweet treat for gatherings. If you love the taste of creamy ricotta, hints of orange, and a touch of chocolate, you will enjoy these cookies!
How to Make Cannoli Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3/4 cup mini chocolate chips
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dark chocolate, melted
- Powdered sugar for dusting
- Additional chopped pistachios for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream together softened butter and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in ricotta cheese, vanilla extract, and orange zest.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in mini chocolate chips and chopped pistachios.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until the edges are golden.
- Let cool, then dip the bottoms in melted dark chocolate and dust with powdered sugar.
- Garnish with additional chopped pistachios before serving.
How to Serve Cannoli Cookies
Serve the Cannoli Cookies on a beautiful platter for a festive touch. They are excellent with a cup of coffee or tea. You can also pair them with a scoop of ice cream for a delightful dessert.
How to Store Cannoli Cookies
To keep the Cannoli Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about 4-5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well!
Tips to Make Cannoli Cookies
- Make sure the butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the dough. Mixing just until combined will keep the cookies soft.
- Experiment with different mix-ins such as dried fruit or other nuts for added flavor.
Variation
You can add flavors like almond extract instead of vanilla for a nutty twist. You can also try swapping mini chocolate chips with white chocolate chips or adding a touch of espresso powder for a coffee flavor.
FAQs
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese. The cookies may be slightly less rich, but they’ll still be delicious.
Do I have to dip the cookies in melted chocolate?
No, dipping the cookies in melted chocolate is optional. They will taste great even without it!
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it sit at room temperature for a few minutes before baking.
Cannoli Cookies
- Total Time: 48 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on traditional Italian cannoli in cookie form, featuring creamy ricotta, hints of orange, and a touch of chocolate.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3/4 cup mini chocolate chips
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dark chocolate, melted
- Powdered sugar for dusting
- Additional chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream together softened butter and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in ricotta cheese, vanilla extract, and orange zest.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in mini chocolate chips and chopped pistachios.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until the edges are golden.
- Let cool, then dip the bottoms in melted dark chocolate and dust with powdered sugar.
- Garnish with additional chopped pistachios before serving.
Notes
Make sure the butter is softened to room temperature and do not overmix the dough.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Italian dessert, cookies, cannoli, ricotta, baking
